Twice-Baked Potato Boats With Gruyère and Broccoli | Oregonian Recipes
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Ingredients
- 4 large russet potatoes
- 2 cups (1 large head) broccoli, cut into small florets
- 4 egg yolks
- 1/4 cup buttermilk
- 4 tablespoons unsalted butter, softened
- Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 ounces shredded gruyère cheese (about 1 cup; divided)
- 1 teaspoon olive oil
- 1 medium shallot, thinly sliced
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